Seared Sesame Scallops on Noodles

Yield: 3 servings (serving size: about 6 scallops and 1/2 cup noodles)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 6.9g
  • Saturated fat: 0.8g
  • Protein: 34.3g
  • Carbohydrate: 21.4g
  • Cholesterol: 62mg
  • Iron: 3.6mg
  • Sodium: 982mg
  • Calories from fat: 22%
  • Fiber: 0.2g
  • Calcium: 47mg


  • 2 teaspoons sesame seeds
  • 1/8 teaspoon black pepper
  • 1 1/4 pounds large sea scallops
  • 1 tablespoon olive oil, divided
  • 2 cups fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons low-sodium soy sauce
  • 1/8 teaspoon crushed red pepper
  • 1 1/2 cups cooked bean threads (cellophane noodles)
  • 2 tablespoons sliced green onions


  1. Combine first 2 ingredients in a small bowl. Dredge scallops in sesame seed mixture.
  2. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add 1/2 of scallops to pan, and cook 3 minutes on each side or until done. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining oil and scallops.
  3. Add chicken broth and next 3 ingredients to pan; cook 1 minute, scraping pan to loosen browned bits.
  4. Place 1/2 cup noodles in each of 3 bowls. Pour broth mixture evenly over noodles; top each with scallops and green onions.
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